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Gastropod

Cynthia Graber and Nicola Twilley

610
Followers
1.7K
Plays
Gastropod

Gastropod

Cynthia Graber and Nicola Twilley

610
Followers
1.7K
Plays
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About Us

Food Through the Lens of Science and History

Latest Episodes

Move Over Gin, We’ve Got Tonic Fever

Just a few decades ago, gin & tonics were considered rather stodgy and boring, the drink of suburbanites at the golf club. Today, the century-old drink is hot again. In part, that’s due to a boom in craft gin distilling—a ginaissance! But there’s also been a new wave of experimentation with gin’s life partner, tonic …More →

43 MIN1 w ago
Comments
Move Over Gin, We’ve Got Tonic Fever

The United States of McDonald’s

McDonald’s is mind-boggling. According to Adam Chandler, author of the recent book, Drive-Thru Dreams, it sells roughly 75 burgers every second and serves 68 million people every day—equivalent to 1 percent of the entire world’s population. “The golden arches are thought to be, according to an independent survey, more recognizable as a symbol than the …More →

52 MIN3 w ago
Comments
The United States of McDonald’s

Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

Across America, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. In the United Kingdom, Japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. Humans …More →

43 MINJAN 14
Comments
Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of …More →

44 MIN2019 DEC 17
Comments
Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

Are Insect Guts the Secret to the Most Delicious Kimchi?

This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. This episode, we trace the behind-the-scenes story of the “kimchi diplomacy” that turned Korea’s favorite fermented cabbage into …More →

41 MIN2019 DEC 4
Comments
Are Insect Guts the Secret to the Most Delicious Kimchi?

Menu Mind Control

At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. But, perhaps even more importantly, says Alison Pearlman, author of a new book on menus called May We Suggest, a menu has to persuade diners that they want what the restaurant is …More →

51 MIN2019 NOV 19
Comments
Menu Mind Control

Of Ghost Foods and Culinary Extinction

The earliest humans favored juicy, meaty mammoth at mealtimes. Ancient Romans loved their favorite herb, silphium, so much that they sprinkled it on everything from lamb to melon. In the 19th century United States, passenger pigeon pie was a cherished comfort food, long before chicken pot pie became commonplace. And, for dessert, Americans a century …More →

52 MIN2019 NOV 5
Comments
Of Ghost Foods and Culinary Extinction

Tiki Time!

Tiki bars are hot these days: you can enjoy a fruity tropical drink while surrounded by faux-Polynesian décor in most major cities around the U.S. and elsewhere, with new tiki spots opening every month. The trend is a revival of a nearly century-old American tradition—but the knowledge of how to make these classic tiki cocktails …More →

45 MIN2019 OCT 22
Comments
Tiki Time!

What’s CRISPR Doing in our Food?

You’ve probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPR—and what’s it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled “Frankenfoods” by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes …More →

49 MIN2019 OCT 8
Comments
What’s CRISPR Doing in our Food?

Happy Birthday to Us: Gastropod Turns Five

We launched Gastropod in September 2014, which means we’re turning five this month, and that’s approximately 100 in podcast years. We’re celebrating our birthday with a special episode featuring highlights from the past five years’ worth of episodes, as chosen by you, our listeners—served up alongside a generous slice of cake science and history. Join …More →

45 MIN2019 SEP 25
Comments
Happy Birthday to Us: Gastropod Turns Five

Latest Episodes

Move Over Gin, We’ve Got Tonic Fever

Just a few decades ago, gin & tonics were considered rather stodgy and boring, the drink of suburbanites at the golf club. Today, the century-old drink is hot again. In part, that’s due to a boom in craft gin distilling—a ginaissance! But there’s also been a new wave of experimentation with gin’s life partner, tonic …More →

43 MIN1 w ago
Comments
Move Over Gin, We’ve Got Tonic Fever

The United States of McDonald’s

McDonald’s is mind-boggling. According to Adam Chandler, author of the recent book, Drive-Thru Dreams, it sells roughly 75 burgers every second and serves 68 million people every day—equivalent to 1 percent of the entire world’s population. “The golden arches are thought to be, according to an independent survey, more recognizable as a symbol than the …More →

52 MIN3 w ago
Comments
The United States of McDonald’s

Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

Across America, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. In the United Kingdom, Japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. Humans …More →

43 MINJAN 14
Comments
Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of …More →

44 MIN2019 DEC 17
Comments
Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

Are Insect Guts the Secret to the Most Delicious Kimchi?

This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. This episode, we trace the behind-the-scenes story of the “kimchi diplomacy” that turned Korea’s favorite fermented cabbage into …More →

41 MIN2019 DEC 4
Comments
Are Insect Guts the Secret to the Most Delicious Kimchi?

Menu Mind Control

At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. But, perhaps even more importantly, says Alison Pearlman, author of a new book on menus called May We Suggest, a menu has to persuade diners that they want what the restaurant is …More →

51 MIN2019 NOV 19
Comments
Menu Mind Control

Of Ghost Foods and Culinary Extinction

The earliest humans favored juicy, meaty mammoth at mealtimes. Ancient Romans loved their favorite herb, silphium, so much that they sprinkled it on everything from lamb to melon. In the 19th century United States, passenger pigeon pie was a cherished comfort food, long before chicken pot pie became commonplace. And, for dessert, Americans a century …More →

52 MIN2019 NOV 5
Comments
Of Ghost Foods and Culinary Extinction

Tiki Time!

Tiki bars are hot these days: you can enjoy a fruity tropical drink while surrounded by faux-Polynesian décor in most major cities around the U.S. and elsewhere, with new tiki spots opening every month. The trend is a revival of a nearly century-old American tradition—but the knowledge of how to make these classic tiki cocktails …More →

45 MIN2019 OCT 22
Comments
Tiki Time!

What’s CRISPR Doing in our Food?

You’ve probably heard the hype: CRISPR will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. But what is CRISPR—and what’s it doing in our food? The first generation of genetically modified crops, or GMOs, were labelled “Frankenfoods” by critics and are banned in the European Union. Can CRISPR succeed where fish-tomatoes …More →

49 MIN2019 OCT 8
Comments
What’s CRISPR Doing in our Food?

Happy Birthday to Us: Gastropod Turns Five

We launched Gastropod in September 2014, which means we’re turning five this month, and that’s approximately 100 in podcast years. We’re celebrating our birthday with a special episode featuring highlights from the past five years’ worth of episodes, as chosen by you, our listeners—served up alongside a generous slice of cake science and history. Join …More →

45 MIN2019 SEP 25
Comments
Happy Birthday to Us: Gastropod Turns Five

More from Cynthia Graber and Nicola Twilley

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